Ten Layer Carrot Cake Recipe

Prepare pans and oven

Preheat the oven to 350°F (175°C). Prepare ten 6-inch round cake pans (about 1-inch deep) or, if you have fewer pans, plan to bake in batches. Lightly grease each pan and line the bottoms with parchment rounds. Dust with a light coating of flour and tap out excess.

Dry ingredients

In a very large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.

Wet ingredients

In another large bowl, whisk the eggs until combined. Add the vegetable oil and vanilla and whisk until smooth.

Combine batter

Add the wet mixture to the dry ingredients and stir gently until just combined. Fold in the grated carrots, drained crushed pineapple, chopped nuts (if using), and raisins (if using) until evenly distributed. Do not overmix.

Portion batter and bake

Divide the batter evenly among the ten prepared pans — about 1 to 1 1/4 cups batter per 6-inch pan depending on pan depth. Smooth the tops. Bake in the preheated oven for 12–16 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. If baking in batches, keep finished layers loosely tented with foil to retain moisture while others bake.

Cool layers

Remove pans from the oven and let cool on a wire rack for 10 minutes. Run a thin knife around the edges, invert layers onto the rack, remove parchment, then invert again so cake tops face up. Cool completely before assembly (at least 1 hour).

While layers bake and cool, make the pineapple syrup. Combine the pineapple juice and granulated sugar in a small saucepan over medium heat. Bring to a gentle simmer, stirring until the sugar dissolves. Let simmer 4–6 minutes until slightly reduced and syrupy. Remove from heat and stir in rum or orange juice if using. Cool to room temperature.

Brush application: When layers are cool, brush a thin, even layer of pineapple syrup onto the cut/top of each cake layer to add moisture and pineapple flavor. Allow syrup to absorb a few minutes before stacking.

Beat butter and cream cheese

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter on medium speed until smooth and fully combined, about 2–3 minutes. Scrape down the bowl as needed.

Add sugar and flavor

With the mixer on low, gradually add the sifted confectioners' sugar, 1 cup at a time, then increase speed to medium and beat until the frosting is smooth and spreadable. Mix in the vanilla, salt, and lemon juice (if using). Taste and adjust—add a little more sugar for stiffer frosting or a teaspoon more lemon for brightness.

Chill briefly if needed

If the frosting seems too soft for stacking, refrigerate it for 15–20 minutes, then re-whip briefly to reach a stable, pipeable consistency.

Level layers

If any cake layers are domed, level them with a serrated knife so each layer stacks evenly. Arrange one cake layer on a stable cake board or serving plate.

Stack with syrup and frosting

Lightly brush the top of the bottom layer with pineapple syrup. Spread a thin, even layer of cream cheese icing (about 3–4 tablespoons) over the layer. Repeat with the remaining layers, stacking each one carefully to keep the cake centered. For a ten-layer cake, use a light hand: aim for about 3–4 tablespoons of frosting between layers so the finished cake height is tall but stable.

Crumb coat

After stacking all layers, apply a thin crumb coat of icing over the entire cake to seal crumbs. Refrigerate the cake for 20–30 minutes to set the crumb coat.

Final frosting and garnish

Apply a final, smooth layer of cream cheese icing. Use an offset spatula to finish the sides and top. Press toasted chopped nuts onto the sides if desired and sprinkle additional nuts or grated carrot/pineapple pieces on top for decoration.

Chill and serve

Chill the assembled cake for at least 1 hour to firm the frosting and allow flavors to meld. Remove from the refrigerator 20–30 minutes before serving for easier slicing. Slice with a sharp serrated knife, wiping the blade between cuts for neat slices.